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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
16 jumbo shrimp (about 1-1/2 pounds), peeled and deveined
2 tbsp coarse salt (kosher or sea)
1 tbsp cracked black pepper
2 cloves garlic, finely minced
1 tbsp fresh tarragon, finely minced
2 tsp lemon zest, finely minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Mediterranean Salsa (recipe follows) for serving
You will also need:
A grilling grid to keep shrimp from falling through the grill grate
Rinse the shrimp under cold running water, then blot dry with paper towels.
Place the salt, pepper, garlic, tarragon, and lemon zest in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the lemon juice and olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
Prepare the grill for direct grilling and preheat to high. Preheat the grilling grid as well.
When ready to cook, oil the grilling grid. Put the shrimp on the grilling grid and cook until just pinkish white (the shrimp will feel firm to the touch), about 2 to 4 minutes per side.
Spoon the Mediterranean Salsa into four large martini glasses or serving bowls. Drape four of the hot shrimp over the edge or each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the grilled shrimp cool to room temperature, then refrigerate, covered, until they are chilled. Serve them with the salsa. The cooked shrimp can be refrigerated for up to 2 days, but the salsa is best when freshly made.
Mediterranean Salsa
2 large ripe red tomatoes, peeled, seeded, and finely diced
1 small white onion, finely diced
1/2 cup finely diced hothouse cucumber (see Note)
1 clove garlic, finely minced
16 kalamata olives, pitted and chopped
2 tbsp small brined capers, drained
1 tsp fresh tarragon, minced
1/4 cup good quality extra-virgin olive oil
1 tbsp fresh lemon juice (or more to taste)
Coarse salt (kosher or sea)
Freshly ground black pepper
In a small mixing bowl, gently mix (a rubber spatula works well for this) the tomato, onion, cucumber, garlic, olives, and capers. Stir in the tarragon, olive oil, and lemon juice. Add salt (remember, the capers and olives are salty, so you may not have to add much) and pepper to taste.
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SHRIMP COCKTAIL WITH MEDITERRANEAN SALSA
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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
16 jumbo shrimp (about 1-1/2 pounds), peeled and deveined
2 tbsp coarse salt (kosher or sea)
1 tbsp cracked black pepper
2 cloves garlic, finely minced
1 tbsp fresh tarragon, finely minced
2 tsp lemon zest, finely minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Mediterranean Salsa (recipe follows) for serving
You will also need:
A grilling grid to keep shrimp from falling through the grill grate
Rinse the shrimp under cold running water, then blot dry with paper towels.
Place the salt, pepper, garlic, tarragon, and lemon zest in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the lemon juice and olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
Prepare the grill for direct grilling and preheat to high. Preheat the grilling grid as well.
When ready to cook, oil the grilling grid. Put the shrimp on the grilling grid and cook until just pinkish white (the shrimp will feel firm to the touch), about 2 to 4 minutes per side.
Spoon the Mediterranean Salsa into four large martini glasses or serving bowls. Drape four of the hot shrimp over the edge or each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the grilled shrimp cool to room temperature, then refrigerate, covered, until they are chilled. Serve them with the salsa. The cooked shrimp can be refrigerated for up to 2 days, but the salsa is best when freshly made.
Mediterranean Salsa
2 large ripe red tomatoes, peeled, seeded, and finely diced
1 small white onion, finely diced
1/2 cup finely diced hothouse cucumber (see Note)
1 clove garlic, finely minced
16 kalamata olives, pitted and chopped
2 tbsp small brined capers, drained
1 tsp fresh tarragon, minced
1/4 cup good quality extra-virgin olive oil
1 tbsp fresh lemon juice (or more to taste)
Coarse salt (kosher or sea)
Freshly ground black pepper
In a small mixing bowl, gently mix (a rubber spatula works well for this) the tomato, onion, cucumber, garlic, olives, and capers. Stir in the tarragon, olive oil, and lemon juice. Add salt (remember, the capers and olives are salty, so you may not have to add much) and pepper to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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